Sticky Baked Huli Huli Chicken with Pineapple Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, you can marinate the chicken thighs in a portion of the pineapple glaze for up to four hours in the refrigerator before baking.

If you choose to do this, make sure to discard the marinade that touched the raw poultry and use fresh, unused glaze for the basting process. This step infuses the meat deeply with the sweet and savory tropical flavors, ensuring that the chicken is flavorful all the way through to the bone.

If you find yourself with leftover glaze, do not throw it away. You can simmer it in a small saucepan until it reduces even further, then drizzle it over steamed white rice or roasted vegetables.

It adds an instant burst of tropical flavor to any side dish and ensures none of that delicious, sticky sauce goes to waste. It also makes a fantastic dipping sauce for the chicken itself during dinner, allowing everyone to add as much extra sweetness as they like.

Variations

• Spicy Huli Huli Chicken: Add one tablespoon of sriracha or red pepper flakes to the glaze mixture for a sweet and spicy kick.
• Grilled Huli Huli Chicken: Cook the chicken thighs on an outdoor grill over medium-high heat, basting frequently with the pineapple glaze.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, cooling for no more than 2 hours.

Freezer

Freeze the cooked chicken and pineapple in a freezer-safe container or bag for up to 2 to 3 months.

Reheat

Reheat in a 350°F (175°C) oven covered with foil for 15 minutes, or in the microwave until heated through to 165°F (74°C).

Allow the cooked chicken to cool for no more than two hours at room temperature before transferring it to the refrigerator to prevent bacterial growth. Store any leftover Huli Huli chicken and pineapple slices in an airtight container in the refrigerator for up to three to four days. To maintain the best texture, store the extra glaze separately if possible, or drizzle it over the chicken before sealing the container to keep the meat moist.

You can prepare or purchase the pineapple glaze up to three days in advance and keep it stored in a sealed jar in the refrigerator. When ready to bake, gently warm the glaze in a saucepan or microwave so it becomes fluid enough to coat and baste the chicken thighs easily, saving you valuable prep time on busy weeknights. You can also slice the green onions ahead of time and store them in a paper towel-lined container.

Serving ideas

Serve this glazed Huli Huli chicken hot, accompanied by classic Hawaiian side dishes. A scoop of traditional, creamy Hawaiian macaroni salad and a generous portion of steamed jasmine or calrose rice are the perfect partners, as the rice absorbs the extra sweet and savory glaze beautifully.

The creamy, slightly tangy macaroni salad provides a wonderful contrast to the sweet, caramelized chicken and warm pineapple, creating a plate that feels like a true Hawaiian plate lunch.

For a lighter option, serve the chicken alongside a fresh green salad tossed with a ginger-sesame vinaigrette, or with a side of grilled bell peppers and zucchini.

The bright, fresh flavors of the vegetables complement the rich, caramelized chicken and sweet roasted pineapple perfectly, making for a balanced and satisfying dinner. You can also shred any leftover chicken to use in tropical wraps, tacos, or salads the next day, which makes meal prepping incredibly easy.

Frequently asked questions

Recipe card

Sticky Baked Huli Huli Chicken with Pineapple

Prep 10 minCook 40 minRest 5 minTotal 55 minServes 4

Ingredients

• 2 lb boneless, skinless chicken thighs
• 1 cup pineapple glaze (store-bought or made ahead)
• 1 can pineapple slices, drained
• 1/4 cup green onions, sliced

Instructions

1. Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels instead of rinsing them, as rinsing raw poultry can splash harmful bacteria around the sink and countertops. Arrange the chicken thighs in a single layer inside a 9x13-inch baking dish. Pour half of the pineapple glaze over the chicken, brushing it to coat all sides thoroughly.
2. Place the baking dish in the preheated oven and bake for twenty minutes. Every ten minutes, carefully slide the baking dish out and use a basting brush to apply a generous layer of the remaining pineapple glaze over the chicken thighs. This frequent basting builds up a thick, sticky, and caramelized exterior that locks in the juices of the meat.
3. After twenty minutes of baking, remove the dish from the oven and top each chicken thigh with a drained pineapple slice. Brush the pineapple slices and the chicken once more with the remaining glaze. Return the dish to the oven and bake for an additional fifteen to twenty minutes, or until the chicken reaches a safe internal temperature of 165°F (74°C) on a meat thermometer and the pineapple is beautifully caramelized.
4. Remove the baking dish from the oven and let the chicken rest in its bubbling juices for five minutes. This resting period allows the meat fibers to relax and reabsorb the flavorful juices. Just before serving, sprinkle the sliced green onions generously over the caramelized chicken and roasted pineapple slices to add a fresh, vibrant pop of color and flavor.

Contains: soy, gluten

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

24 g

Fat

17 g

Fiber

1 g

Sugar

20 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.